Help Preserve the Hollywood Farmers' Market

Faced with threats from the L.A. Film School, the continued operation of The Hollywood Farmer's Market is in jeopardy over a parking dispute. SEE-LA, the non-profit that runs the Market, says that The Film School "wants the Market to vacate all of Ivar south of Selma so that they can have access to an additional 120 rooftop parking spaces on a day when they are closed, do not even hold classes and routinely have abundant unused spaces in their primary garage to which they have uninterrupted access."

According to KTLA News, this means "approximately 150 vendors who sell their own products every Sunday will be displaced. Vendors will lose more than $130,000 in income that is generated every Sunday. And with the loss of that income, 7 other smaller farmers' markets in low income areas such as Watts, Crenshaw, South Central, Echo Park, East Hollywood and Atwater Village that are supported by the Hollywood Farmers' Market could also be forced to close."

What you can do: Visit the Market and sign the petition. Provide them with your email to receive the further call to action. And if you can't visit the Market, you can send them an email at info@farmernet.com to show your support and be kept informed of what's going on with this important issue. Also, make sure to "Like" the Protect the Hollywood Farmers Market Facebook page.

The Hollywood Farmers' Market is a treasure in this city. It is a 20 year old institution, one of the largest farmers' markets in LA County, and a gift to its thousands of customers each Sunday. Please provide the support that you can.

Today's Rewards

Spaghetti Squash, Sweet Potatoes, Sunchoke, Spinach, Grapefruit, Garlic, Meyer Lemon, Carrots, Eggs.

Kale Chips

Kale is a highly nutritious vegetable that is in season in Southern California right now. It provides powerful antioxidant properties, as it is one of best sources of betacarotene. Kale actually helps detoxify the body of harmful chemicals. It is also very high in fiber, vitamin A, vitamin C, and calcium. So enjoy and have no fear over overindulging!

Kale Chips

Atleast one bunch of curly kale

Olive Oil

Sea Salt

1. Wash kale in cold water and dry thoroughly

2. Tear leaves off of the stalk and into chip-size pieces

3. Spread out kale leaves on a slightly oiled baking pan and spray olive oil evenly over kale pieces

4. Generously season with salt

5. Bake for 20 minutes at 250 degrees or until dry and crispy

6. Turn leaves over a few times while in the oven to ensure even baking

Thanks Susan for this delicious recommendation!

Today's Rewards

Kale, Pears, Sweet Potato, Kiwi, Celery, Beets, Tomato, Eggs, Sunchoke.

What is a sunchoke, you ask? I don't know but I'll keep you posted.

The Deli (in AZ)

http://www.thedeliqc.com/

One of the very best parts of my weekend in AZ for the Thanksgiving holiday was a trip to "the deli" in Queen Creek. My mom has been raving about this place for months. "It's right up your alley, Shell."

So by some miracle we got the whole family together to have lunch at this restaurant in their neck of the woods. Local, Seasonal, and Delicious! Everyone loved their food, as well as bites of their neighbor's food. We had glasses of Pinot Grigio, appetizers of Crab Cakes, enormous sandwiches, the best coleslaw EVER and a double order of carrot cake. If you live anywhere near this establishment. Please go and support them. They are a true gift to the Eastside of Phoenix.

Roasted Brussels Sprouts

1 1/2 pounds brussels sprouts, ends trimmed

3 tablespoons olive oil

salt and pepper

1. Preheat over to 400.

2. Mix brussels sprouts, oil, and salt and pepper in plastic bag. Seal tightly and shake it up to mix evenly.

3. Pour sprouts on to baking sheet and roast in preheated oven for 30-45 minutes.

4. Shake pan every so often for even browning.

My addition of these super simple brussels sprouts to our Thanksgiving table this year came with rave reviews. I received lots of compliments and requests that I make them every year. Yay!

Chapter 17: Celebration Days (Part 1)

In my household credo, Thanksgiving is Creation's birthday party. Praise harvest, a pause and sigh on the breath of immortality.

So tomorrow is my absolutely favorite holiday of the year...THANKSGIVING! It is a time for me to be with family, share my blessings with those I love, enjoy the best flavors and traditions I know, and kick some serious butt at cribbage. I drive home to Phoenix in the morning. I have my audiobook all queued up on my iPod. If all goes well, I should arrive around 2:00, pick up my sister and head out to my parents' house for a solid couple hours of full vegging out and snacking before the meal commences. Oh and this year I am contributing a dish that must be made once I arrive...Roasted Brussels Sprouts! I don't recall ever eating brussels sprouts in our family so I surveyed everyone beforehand to make sure they like this delicious, seasonal vegetable. Lucky me, the vast majority of my kin said they loved them. I love that I will be bringing something new and dear to my heart (seasonal veggie) to the table. Let's hope I do it justice.

In Chapter 17, Kingsolver observes that Thanksgiving revolves around a meal comprised of "what North America has to offer at the end of a good growing season." My gratitude is in abundance. Let's all praise the harvest!

Today's Rewards

Asian Pears, Brussels Sprouts, Spinach, Meyer Lemons, Eggs, Parsley.

I found myself in a wonderful conversation this morning about lemons. Another patron at the Hollywood Farmers Market was saying that the Meyer Lemons are THE BEST. Apparently it is a cross between a true lemon and either a mandarin or common orange. I have never considered myself excited to try a lemon but I now fall in just such a category. Thank you Hollywood!

Today's Rewards

Pickled Green Tomatoes, Butternut Squash, Sweet Potato, Yams, Carrots, Raspberries. Thank you Silverlake!

The pickled green tomatoes came from an urban farmer named Cam. His restaurant clients in the area include Church and State, The Lazy Ox, Barbrix, Reservoir, and Madame Matisse. Cam had several different tomato sauce options for sale but the vendor said these pickled ones were his "specialty." They were outstanding! I ate the whole jar today :)

Today's Rewards

Honey, Acorn Squash, Apples, Jujube, Broccoli, Carrots, Celery, Eggs, Fingerling Potatoes, Ozett Potatoes, Bartlett Pears, Brussels Sprouts, Spaghetti Squash.

I have never tasted a jujube fruit until this morning. If you haven't either, let me tell you... it tastes like a super sweet apple. Yum!

And I have never cooked an acorn squash or spaghetti squash. Should be an interesting week.

Atwater Village Farmers' Market

Sorry for my absence the last couple of weeks. Finishing up yoga teacher training and visiting my family in AZ has equaled negligence on behalf of this blogger.

And right on the heels of visiting one of the coolest Farmers Markets I have been to. The Sunday Market in Atwater Village is small and is seemingly very neighborhood-based but, in my opinion, it is definitely worth the trip.

First, they have a station where you can get a Frequent Shopper Card that is stamped on each visit. After 5 visits, you are awarded $3 in Market Money. What a fabulous idea!

My other great pleasure in visiting this Market was meeting a gentleman there who demos how to make meals made of ingredients from the Farmers Market! You can watch him cook a meal, get print-outs of recipes to take home, and enjoy taste tests of his creations. Genius! This is truly one of the coolest ideas.

I will undoubtedly be visiting the Atwater Village Farmers Market (in the Wells Fargo parking lot on Glendale Blvd.) again and again. I hope you will too.

http://www.farmernet.com/events/one-cfm?venue_id=1821

Elf Cafe

The latest and greatest Eastside LA restaurant (that has food I can eat) goes to (drumroll please).....

Elf Cafe!!!

http://elfcafe.com/☼

Truly outstanding. I had the pleasure of eating dinner at this Echo Park restaurant last night with a group of friends. Even though I was the only one with strict dietary requirements, everyone loved their food.

The menu is all vegetarian. And most dishes are vegan and gluten-free. Everyone's meal had such rich and earthy flavors. (The photo above is of their Stuffed Mediterranean Dolma.) The menu has no fake meat. Everything is all-natural and beautifully prepared. Great atmosphere to boot.

I will happily be returning, and quite possibly skipping all the way.

Chapter 16: Smashing Pumpkins

Autumn is undoubtedly my favorite season of the year. I'm pulled towards cool weather, overcast days, football, soup, and root vegetables. I love love love root vegetables! Potatoes, carrots, beets, garlic, sweet potatoes, yams and onions. Yum!

Did you know that these food plants are not annuals, but rather biennials? This means it takes 2 years to complete its biological lifecycle. They intend to grow all summer from a seed, lay low through the winter, then flower the following spring. In order to fulfill such a destiny, they store the sugars they've manufactured all summer in a bulky tuber or bulb that hides underground waiting for spring. In essence, we are cheating them out of their intended destiny by uprooting these root crops for our culinary pleasure.

...So be it.

Today's Rewards

Lo and behold, I made it to the Los Feliz Farmers' Market before yoga today! Phew...

Apples, Brussel Sprouts, Corn, Sweet Potatoes, Spinach, Carrots, Garlic, Potatoes, Broccoli, Eggplant, Yellow Squash, Zucchini, Eggs, Green Beans, Shallot, and Pumpkin. And yes, I will eat all of this in one week.

Rock n' Roll Marathon

When I literally woke up to a marching band outside my bedroom window this morning, I shot out of bed and went exploring outside in my pajamas to investigate this peculiarity. I discovered a half marathon route right on my street. So cool. These things are generally designated to the Westside, so I was thrilled to eat my breakfast outside and watch the runners go by.

That was until I tried to drive to the Farmers' Market and realized it was truly impossible to drive West. And then once I resigned to the fact that I couldn't go to the Market, for the life of me, I couldn't figure out how to get home. Suddenly the Marathon was really cramping my style. So today has become the first Sunday since I began this blog, that I couldn't make it to the Market. What will I do for the next week of food? Stupid Marathon.

Artisanal LA

http://artisanalla.com/

I'm so bummed to have to miss Artisanal LA this weekend. Please go for me and share any information you can with me after. Also, I will take an apron. Thanks!

Today's Rewards

Beets, Honeydew, Parsley, Fingerling Potatoes, Apples, Lemon, Corn, Eggs, Tomato, Broccoli, Asian Pear, and Zucchini.

How lucky am I?!

Ayurveda

As I have been training to be a yoga teacher for the last seven weeks, the term Ayurveda has presented itself in a number of different ways throughout my studies. Ayurveda is a Sanskrit word meaning the "science of life" and is a system of medicine native to India. Ayurveda is grounded in the belief that everything in the Universe (including the human body) is composed of the 5 elements: earth, water, fire, air, and ether. It deals elaborately with processes of healthful living based on balancing the 3 Doshas of Vata, Pitta, and Kapha. Each person embodies a unique combination of the Doshas and by bringing them into balance we help achieve our optimum health. Means of balancing the Doshas is largely through diet but also includes a number of varying lifestyle choices.

It turns out I'm Pitta Vata.

How about you? Take this short quiz at the following link and learn tips to achieve your optimal balanced health.

http://www.banyanbotanicals.com/constitutions/index.html

Butternut Squash Cubed

So last week I posted on how to roast a butternut squash. But while enjoying my tasty squash, I found that I didn't know what to do with the rind on the squash sections. Sometimes I might just want my roasted squash cubed. You know? Here's how to do it...

1. Preheat oven to 400 degrees.

2. Slice the stem and the bottom of the squash. With a strong vegetable peeler, remove and discard the squash's skin.

3. Cut the squash in half down the middle. Remove and discard the seeds.

4. Cube squash and place on baking sheet lined with foil.

5. Liberally drizzle with olice oil and season with salt, If desired, sprinkle with herbs or drizzle with honey or syrup. Toss to combine.

6. Roast in the oven for 15-20 minutes (tossing once to rotate) until the squash is tender.

Today's Rewards

Kale, Carrots, Eggs, Butter Lettuce, Spinach, Fingerling Potatoes, Onion, Reed Avocado, Heirloom Tomato, Peaches, Corn, Cilantro, and Butternut Squash.

Butternut Squash

One of my thrills in the kitchen as the weather begins to change is roasting vegetables. Here's a simple guide to how to roast one of my favorites...butternut squash. Bring on Autumn!

1. Preheat oven to 400 degrees. Line a baking sheet with a piece of aluminum foil and spray liberally with nonstick cooking spray.

2. Using a sturdy knife, cut the stem portion from the squash and cut it lengthwise in half.

3. Scrape the seeds and pulp from the center of the squash and discard. Cut each portion in half again to make 4 wedges.

4. Place the wedges on the baking sheet with the cut side up. Coat each piece of squash with melted butter or drizzled olive oil.

5. Make sweetened roasted squash by sprinkling with brown sugar and cinnamon. Make savory roasted squash by sprinkling with salt and pepper and herbs of your choosing (rosemary is good!)

6. Cover pan with foil and roast for 45 to 50 minutes or until tender. Ladle syrup over the sweetened wedges prior to serving. Enjoy!

Today's Rewards

Banana Chips, Butternut Squash, Peaches, Broccoli, McArthur Avocado, Tomato, Almonds, Corn, Garlic, Eggs, Lemon, Eggplant, Herb Salad.

Squash Blossoms

Have you ever eaten a squash blossom? I had never tasted or even seen this beautiful edible flower until visiting the Hollywood Farmers Market a couple weeks ago. I was instantly drawn to these beauties. The vendor explained to me that they are often prepared by being stuffed with cheese and fried. Although this sounds WONDERFUL, alas, I am currently not including any dairy in my diet. I didn't buy any blossoms that day but I did not forget about them.

With a little interested research, I discovered that there are male and female blossoms of both winter and summer squash varieties. The male blossoms appear at the end of a thin stem and in food preparation, you must remove the stamens first from the blossoms. The female blossoms form at the end of the buds that grow into the squash and are often harvested with the tiny, baby squash still attached. Squash blossoms are extremely perishable and once harvested, only have a shelf life of a couple days (if you are lucky.)

So, lo and behold, I saw a squash blossom salad on Animal's menu shortly thereafter. It was scrumptious and I knew I must go back to the Hollywood Farmers' Market asap to purchase some and throw them in my next non-dairy meal. Suddenly all the stars aligned when I went last weekend and they were available (the male, summer variety) and the vendor suggested I throw them in my eggs. So I took her advice and included them in a veggie scramble I had for dinner last week. They truly were wonderful and so pretty. I recommend you do not miss an opportunity to try these delicately tasty flowers.

California Avocado Festival

http://www.avofest.com/

I am so bummed that I will miss the California Avocado Festival in Santa Barbara this weekend. Please attend and give me some highlights of your time there. You'll get extra bonus points if you bring me home some avocados. This is definitely going on my calendar for next year.

Today's Rewards

Pomegranate seeds, Peaches, Avocado, Squash blossoms, Cashews, Kale, Zucchini, Tomato, Apple, Potato, Carrots, Cilantro, Yam, Sweet Potato, Eggs.

Red Quinoa with Yams

modified from Gluten-Free Goddess

Despite, the apparent heatwave coming to LA this weekend, I am in the mood for Fall. It's my favorite season. I can't wait for cooler weather and warmer foods. Tonight I made an amazing, earthy, fall-inspired side dish with lots of ingredients from this week's farmers' market. This recipe is slightly modified from the one on Gluten-Free Goddess' website. Her recipes are wonderful!

1 cup red quinoa

2 small yams, peeled & diced

1/2 cup golden raisins

1/2 of a small red onion, diced fine

1 clove of garlic, minced

1 teaspoon of agave nectar (or maple syrup)

1/2 cup chopped pecans

2 tablespoons fresh chopped parsley

1 teaspoon curry

Sea salt & ground pepper, to taste

Extra virgin olive oil

1. Preheat the oven to 375 degrees F.

2. Cook the red quinoa, using a 1:2 ratio of 1 cup red quinoa to 2 cups water.

3. Add yam, raisins, red onion, and garlic to a medium roasting pan.

4. Drizzle with a little olive oil, to coat. Add a teaspoon or two of agave nectar.

5. Sprinkle with sea salt and toss ingredients together.

6. Roast for about 20-25 minutes (until yam is tender.)

7. In dry skilled lightly toast the pecans briefly, till fragrant.

8. Mix in a large bowl the yam mixture, cooked quinoa, pecans, parsley, curry and sea salt & ground pepper to taste.

9. Drizzle mixture with some olive oil and toss to coat. Taste test and adjust seasonings as needed.

Reed Avocado

A couple weeks ago, on my aunt's suggestion, I purchased a Reed avocado from the Hollywood Farmers' Market. This avocado, unlike the typical pear-shaped Haas, is large and round, like a cannon ball. The farmer I purchased it from only has it available for a couple summer months each year. The Reed's ripeness is optimal when it yields to gentle pressure. I seemed to use it in almost every dish for a week and it lasted and tasted amazing throughout. Not turning brown or mushing up in salads and the like. To die for.

Today's Rewards

Eggs, Yams, Cabbage, Tomatoes, Almonds, Pecans, Corn, Lemon, Potatoes, Lime, Onion, Carrots, Peaches, Blueberries, Avocado

Today's Rewards

Potatoes, eggplant, green beans, avocado, broccoli, sweet potato, garlic, heirloom tomatoes, limes, green pepper, eggs, lemon, red onion, peaches, pears, pecans. Beautiful!

Sweet Potato & Black Bean Enchiladas

modified from Gluten-Free Goddess

So as I continue on my path of gluten-soy-dairy-free, I am enjoying so much the search for new recipes. This one immediately caught my eye. Mine certainly didn't turn out as pretty as the Goddess' but it was super good. Lots of different flavors. Enjoy!

Green Chile Sauce:

1 cup vegetable broth

1 tablespoon arrowroot starch dissolved in a little cold water

1 cup chopped roasted green chiles (I found cans of these at Trader Joe's)

3 cloves garlic, minced

1 teaspoon cumin

Filling:

1 15-oz. can black beans, rinsed, drained

3 cloves garlic, minced

Lime juice from 1 large lime

2 cups sweet potatoes; cubed, cooked and then smashed a bit, but still chunky

1/2 cup chopped roasted green chiles

1/2 teaspoon ground cumin

1/2 teaspoon curry

Salt and pepper, to taste

2 tablespoons chopped fresh cilantro

2-4 tablespoons olive oil, as needed

8 white corn tortillas (I used Food for Life gluten-free tortillas)

Shredded cheese, if desired

1. Preheat oven to 350 and choose a baking dish that would hold 8 enchiladas.

2. Make Green Chile Sauce by combining broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat until thickened.

3. Combine black beans, minced garlic, and lime juice. Set aside.

4. In a separate bowl, combine the sweet potatoes with chopped green chiles and spices.

5. Pour about 1/4 cup of Green Chile Sauce into bottom of baking dish.

6. Heat a dash of oil in a skillet and lightly cook the tortillas one at a time to soften them.

7. Lay a hot tortilla in the sauced baking dish and wet it with the sauce.

8. Spoon 1/8 of sweet potato mixture down the center and then top with 1/8 of the black beans.

9. Repeat for the remaining tortillas and top with the rest of the sauce.

10. If you prefer, top with a sprinkle of shredded Monterey Jack cheese.

11. Bake for 20 - 25 minutes.

12. Serve with a sprinkle of cilantro and a bit of guacamole on top.

Chapter 14: You Can't Run Away On Harvest Day

The more we know about our food system, the more we are called into complex choices.

Chapter 14 looks at animal harvest day for the Kingsolvers; the time of year when they have to slaughter the chickens they have raised on their farm. Kingsolver, who used to be a vegetarian but is no longer, expresses very eloquently her belief system regarding eating meat. She points out the hypocrisies of condemning animal harvest on moral grounds but ignoring that millions of animals die each year from pesticide exposure, contact with genetically modified pollen, and habitat removal in the processing of plant food. "Humans may only cultivate nonviolence in our diets by degree."

She also notes that it is understandable for one to oppose eating meat when we consider that most nonfarmers are only intimate with animal life within 3 categories: people, pets, and wildlife. But there is a fourth category to consider. On a farm, these animals have been bred to become food and the farmer should value the harvest as way to reconnect with that purpose. A harvest should imply planning, respect, and effort.

Kingsolver further reminds us that this is not always the moral purpose behind a slaughter. An unacceptable amount of American animal farming has become industrialized and dehumanized. It has led to antibiotic-resistant bacteria, deadly E. coli strains, massive fuel consumption, concentration of manure into toxic waste lagoons, and the shameful act of confining creatures at their physiological and psychological limits. But alternatives to the products of CAFOs do exist. Pasture-based chicken and turkey has become available in many supermarkets and farmers' markets. Clearly, farmers who raise animals on pasture have to charge more than factories that cut every corner on animal soundness. But like anything else in capitalism, as demand rises, more farmers can opt out of the industrial system and the cost structure will shift the other way.

Please choose your meat wisely.

Today's Rewards

Reed Avocado, Cantaloupe, Peaches, Potato, Yam, Sweet Potato, Limes, Lemons, Tomatoes, Cilantro, Carrots, and Eggs.

I'm very excited about the Reed Avocado as I've never had one, I hear they're delicious, and they're in season for only a couple months out of the year. I'll keep you posted.

Gluten Free Banana Lemon Loaf

modified from Hub Pages

So my love of baking has taken a firm backseat since I have been eating gluten, dairy free. But since I noticed that my overripe and frozen bananas have been piling up in the freezer, I decided to go searching for a banana bread recipe that might fit the restricted bill. And did I ever. I found this recipe on HubPages and have modified it to the ingredients I had and am able to eat. I highly recommend trying this whether or not you are on a gluten-free diet. It is wonderful and I am so excited to take it to work tomorrow so that all of my non-gluten-free co-workers can fall in love with it as I have.

1 cup brown rice flour

1 cup buckwheat flour

3 tsp baking powder

1/2 tsp salt

1 cup plus 2 tbsp butter

1 1/4 cups sugar

3 average sized bananas

Egg replacer equivalent to 4 eggs

4 tbsp sugar

2 tbsp lemon juice

1. Preheat oven to 350.

2. Sift fours with baking powder and salt.

3. Beat butter, sugar and bananas together until smooth and then briefly stir in the egg replacer.

4. Stir into the flour mixture until blended.

5. Pour into a large loaf pan and bake for approximately 1 - 1 1/4 hours or until a toothpick comes out clean.

6. Mix sugar with lemon juice and drizzle over the top.

Today's Rewards

Eggplant, Zucchini, Kale, Avocado, Lemon, Cucumber, Onion, Heirloom Tomatoes, Plums, Peaches, Broccoli, Corn, Green Onion, Eggs, Almonds and Walnuts. Woopee!

Salmonella Outbreak

As you have no doubt heard, there has been an unprecedented outbreak of salmonella in this country leading to a massive recall of millions of eggs by The Wright County Egg and Hillandale Farms of Iowa. Hundreds of people in California, Minnesota and Colorado have become sick.

The FDA has an updated list of recalled eggs on its website below.

http://www.accessdata.fda.gov/scripts/shelleggsrecall/

Federal health officials are now saying that contaminated chicken feed is likely to blame for the outbreak. The FDA hasn't determined if the feed came to the facility contaminated or if the feed was contaminated at the facility.

This particular strain, salmonella enteritidis can affect the inside of an egg. The ovaries of a hen can be contaminated by the bacteria, passing the contaminant along to the whites, yoke, and shell of an egg. When people eat food contaminated by Salmonella entiritidis, they suffer from inflammation of the stomach and intestines. Symptoms of salmonella poisoning could begin up to three days after eating the tainted eggs and include fever, cramps and diarrhea. Cooking eggs thoroughly greatly reduces the risk.

This salmonella contamination occurred at facilities using the all-too common Concentrated Animal Feeding Operations (CAFO) practice where chickens are packed into cages so tightly that they can barely move. The cages are stacked on top of each other until they reach the building's rafters. Tens of thousands of chickens can populate a single laying shed. Conditions are filthy and overcrowded. It is easy to see how quickly disease can spread and this is what happened at The Wright County Egg and Hillandale Farms, leading to the recent outbreak of salmonella.

This latest recall is yet another reason to visit your local farmers' market this weekend. Simply put, local, organic chickens have less bacteria than their CAFO-raised counterparts. You can buy eggs at most local farmers' markets I have visited.

Larchmont Farmers Market

Joy! I visited the Larchmont Farmers Market in the Mid-Wilshire area this morning for the first time. It is open on Sundays from 10 a.m. to 2 p.m. on Larchmont just south of Beverly. There are dozens of vendors, including farmers, bakers, and craftsmen.

I walked away with plums, strawberries, lemon, green beans, tomatoes, a medley of nuts and raisins, beets, corn, and ceviche. It's going to be a great week!

Sustaining the Unsustainable

www.farmaid.org

The Federal Farm Bill is the main agricultural and food policy tool of the Federal government of the United States. Devastatingly, agribusiness lobbyists have slowly altered it ever since its inception after the Great Depression. Currently, the formula for subsidies awarded to farmers is based on crop type and volume. For example, from 1995 to 2003, 3/4 of all disbursements went to the top-grossing 10 percent of growers. And in 1999, over 70 percent of subsidies went for just two commodity crops: corn and soybeans.

This erosion of the Farm Bill is what has allowed corporations to take over farming in the United States, leaving fewer than a third of our farms still run by families. Ironically, those family-owned farms are the ones doing exactly what 80% of U.S. consumers say we would prefer to support even though our tax dollars do the opposite. Family farms are more likely to use sustainable techniques and protect the surrounding environment. Consider letting your representatives know that we need a dramatically restructured Farm Bill. Until then, support for local and sustainable agriculture will have to come directly from motivated customers.

So what is gluten anyway?

Gluten is the elastic protein commonly found in rye, wheat, and barley. Technically, these proteins are called gliadin and glutenin. Grains that do not have gluten include wild rice, corn, buckwheat, millet, amaranth, quinoa, teff, oats (there is some controversy about this), soybeans, and sunflower seeds. But gluten is not restricted to just grains. It is hidden in thousands of products. For example as a stabilizing agent or thickener in products like ice cream and ketchup. Still, wheat is where you'll find gluten 90% of the time.

Between 0% and 1% of the United States population are sensitive to gluten due to celiac disease. Celiac disease is an autoimmune disorder of the small intestine which can produce a wide range of gastrointestinal symptoms. You can also be gluten intolerant or have a gluten allergy without actually having celiac disease. Gluten damages the small intestines of people with celiac disease, and makes life very uncomfortable for people with gluten sensitivity.

Sunland Watermelon Festival

http://www.lionswatermelonfestival.com/

I visited Sunland today for their annual Watermelon Festival knowing nothing about this community that is just 20 or so minutes north of me. I learned that they don't have any farms there but they do love watermelon. The Festival was more of a community gathering with carnival rides, band, theater for children, and WATERMELON! They gave out free watermelon slices and I learned how to pick a good whole watermelon that I will be enjoying for the rest of the week.

How to Pick a Good Watermelon

1. The melon can be round or oval in shape, as long as it is symmetrical.

2. Test for firmness. There should be no soft spots.

3. Dark green melons tend to be sweeter.

4. The most juicy melons are going to feel heavy for their size.

5. The bottom of the melon will be discolored where the melon was in contact with the ground while it was growing. A yellowish-white spot means it's probably ripe. A light green spot means it probably isn't.

6. If you thump the side of a ripe watermelon, it will sound hollow.

I carried a watermelon?!

Today's Rewards

Corn, cauliflower, peppers, peaches, garlic, carrots, tomatoes, sweet potato, yam, and kale. Stay tuned!

Fresh Fig Spread

slightly modified from One Frugal Foodie

This spread takes almost no time to make and is a GREAT way to use up fresh figs. I will definitely be making it again and again.

1/4 cup Cashews or Almonds (I used a mixture of both)

1/4 cup Walnuts

5 Fresh Figs

1 tablespoon Honey

1/4 teaspoon Ground Cinnamon

1/8 teaspoon Salt

1. Grind the cashews or almonds into a powder (I used a coffee grinder).

2. Blend all ingredients in a food processor or blender and mix to your desired consistency. I left mine fairly chunky.

Fresh Fig Cookies

slightly modified from allrecipes.com

1 cup white sugar

1/2 cup shortening

1 egg

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

1 cup chopped fresh figs

1/2 cup chopped maple pecans

1. Preheat oven to 350 degrees F.

2. Cream sugar and shortening in large bowl.

3. Add beaten egg.

4. Sift dry ingredients in a separate bowl and then blend with creamed mixture.

5. Fold in figs and nuts.

6. Drop by spoonfuls on greased sheet. Bake for 15 to 20 minutes.

Well, I broke my gluten fast for these cookies and am so glad that I did! They're awesome. Enjoy!

How Much Protein Do You Need?

Throughout most of my diet modifications in the last decade I have needed to be mindful of my protein intake. Recently my understanding in daily protein requirements was challenged and I revisited the topic.

What is protein?

Proteins are the basic building blocks of the human body. They help build muscles, blood, skin, hair, nails, and internal organs. It plays a major role in all of the cells and most of the fluids in our bodies. Enzymes, hormones, neurotransmitters, and even our DNA are at least partially made up of protein.

Proteins are made up of smaller units called amino acids. There are 20 amino acids that link together to make all of the different types of protein. Eight of the 20 can not be produced by the body alone. These amino acids, called essential amino acids, must be supplied by food and/or supplements. Foods that contain all of the essential amino acids are called complete proteins and include beef, chicken, fish, eggs, milk and just about anything else derived from animal sources. Incomplete proteins don't have all of the essential amino acids and generally include vegetables, fruits, grains, seeds and nuts. But have no fear, vegetarians. Incomplete proteins can be combined to make available all of the essential amino acids and form a complete protein. Sources of incomplete protein include grains, legumes, nuts, seeds and other vegetables.

How much protein should I eat each day?

I found some varying responses to this question. Most nutritionists use the following standard method to estimate our minimum daily protein requirements.

1. Weight in pounds divided by 2.2 = weight in kg

2. Weight in kg x 0.8-1.8 gm/kg = protein gm.

Use a lower number if you are in good health and are sedentary (i.e., 0.8). Use a higher number (between 1 and 1.8) if you are under stress, are pregnant, are recovering from an illness, or if you are involved in consistent and intense weight or endurance training.

Example: 154 lb male who is a regular exerciser and lifts weights

154 lbs/2.2 = 70kg

70kg x 1.5 = 105 gm protein/day

Another way to calculate how much protein you need daily is by determining the percentage of daily calorie intake that should come from protein.

1. Determine your Basal Metabolic Rate.

2. Determine how many calories you burn through daily activity and add that number to your BMR. This will give you an estimate of how many calories you need to maintain your weight.

3. Multiply the percentage of your diet you want to come from protein. Depending on your fitness level, age, body type and metabolic rate, most experts recommend that your protein intake be between 15 and 30%.

4. Since 1 gram of protein = 4 calories, divide by four.

Example: 140 lb female, calorie intake = 1800, protein = 20%

1800 x .20 = 360 calories

360/4 = 90 grams of protein per day.

Peach Salad

My friend Sam gave me the recipe for this yummy salad as a great way to use the delicious peaches in abundance right now. I tweaked the recipe just a tad. I encourage you to experiment with flavors.

Green Lettuce of Your Choice

Peaches

Red Onion

Feta

Basil

Balsamic Vinegar

Olive Oil

Thank you Sam!

Today's Rewards

Green onions, pecans, figs, peaches, broccoli, scones, eggplant, pesto, and tomatoes. Yippee!

Zucchini Chocolate Chip Cookies

from Animal, Vegetable, Miracle

LIQUID INGREDIENTS

1 egg, beaten

1/2 cup butter, softened

1/2 cup brown sugar

1/3 cup honey

1 tablespoon vanilla extract

DRY INGREDIENTS

1 cup white flour

1 cup whole wheat flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup finely shredded zucchini

10 ounces chocolate chips

1. Preheat oven to 350 degrees.

2. Combine liquid ingredients in a large bowl

3. Combine dry ingredients in a separate, small bowl and then blend into liquid mixture.

4. Stir zucchini and chocolate chips into other ingredients, mix well. Drop spoonfuls onto greased baking sheet, and flatten with the back of a spoon.

5. Bake for 10 to 15 minutes.

Local

http://www.silverlakelocal.com/

Tonight I truly enjoyed dinner at Local in Silverlake. I am so happy that local, seasonal foods seems to be catching on as a restaurant theme on this side of town. I had Fried Chickpeas with Pico de Gallo, Local Sea Bass with Snap Peas, Fennel, Grape Tomatoes, Greens & Toasted Almond Yogurt, and one of today's specials of Bok Choy & Eggplant. I loved each item! My dinner partners had Jidori 1/2 Chicken and the Sea Bass on special. We all really enjoyed our meals and made plans to have breakfast at Local next Saturday. I'll keep you posted on our breakfast experience.

Please visit this local, organic restaurant in Silverlake. It was an outstanding dinner experience.

Today's Rewards

Zucchini, eggplant, cantaloupe, red and green peppers, and peaches! What will I make this week? Stay tuned.

Food Inc.

I finally watched Food Inc. last weekend and was amazed at how in line the documentary was with the themes of Animal, Vegetable, Miracle and this blog; the beauty of eating sustainable foods and the importance of supporting small, local farms.

But it also opened my eyes even more to the attention we must give the food machine in this country. America's industrialized food system puts profit ahead of consumer health, the American farmer, and our environment. Rampant obesity, E. coli outbreaks, and epidemic levels of diabetes are all indicators of the shocking flaws that exist in our food system.

What can I do?

1. Purchase organic, local foods. The following website is an amazing tool in the search for local farms, markets, restaurants, and more.

http://www.eatwellguide.org/i.php?pd=Home

2. Buy organic or sustainable food with little or no pesticides. The use of pesticides is associated with cancers, autism and neurological disorders, especially amongst farm workers and their communities.

3. Demand job protections for farm workers and food processors, ensuring fair wages and other protections. Farm workers are the backbone of our agricultural industry and, at the very least, deserve basic workplace protections.

http://www.ufw.org//

4. Tell schools to stop selling sodas, junk food, and sports drinks. It is unacceptable that one-third of children and adolescents in this country are overweight or obese. You can start voicing your opinion by signing the petition to reauthorize the Child Nutrition Act at the following link.

http://www.thepetitionsite.com/1/reauthorize-a-robust-child-nutrition-act

5. Go without meat one day a week. Most of the 10 billion animals raised and killed in the US annually for our food supply are raised on factory farms under inhumane conditions.

6. Educate yourself. If you haven't already, please watch Food Inc. You should also visit their website which has many more suggestions for taking action.

http://www.foodincmovie.com/

How to Cut a Watermelon

A watermelon can appear daunting to cut up. Have no fear.

1. Wash the outside rind with regular soap or a vegetable wash. Everything that the knife touches on the outside of the melon will contact the flesh.

2. Trim the end off of both sides.

3. Stand the watermelon up on one side and cut in half (along a dark green stripe to get seeds on the outside of wedges.)

4. Set half down and slice in to wedges.

5. Cut the watermelon away from the rind. (This photo shows the dangerous way to do this. Instead please cut the rind away on a flat surface, not in your hand!)

6. If desired, cut wedges into chunks.